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Moroccan Style Falafel Bulgur Salad
Moroccan Style Falafel Bulgur Salad

Moroccan Style Falafel Bulgur Salad

with Chickpeas and Lemon Coconut Yoghurt

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:
Vegan
•Flexitarian
•Pescatarian
•Vegetarian
Allergens:
Celery
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 tin(s)

Chickpeas

10 grams

Vegetable Stock Paste

(Contains: Celery)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

2 unit(s)

Medium Tomato

1 unit(s)

Lemon

80 grams

Natural Coconut Milk Yoghurt Alternative

171 grams

Ready to Eat Falafels

50 grams

Harissa Paste

(Contains: Sulphites)

50 grams

Baby Leaf Mix

1 unit(s)

Cucumber

(May contain traces of: Celery)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Bulgur

Nutritional information

Energy (kcal)712 kcal
Energy (kJ)2977 kJ
Fat26.3 g
of which saturates8.2 g
Carbohydrate94.2 g
of which sugars15.1 g
Dietary Fibre20.8 g
Protein23.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Kettle
•Medium Saucepan
•Lid
•Small Bowl

Instructions

Roast the Chickpeas
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.

Spread the chickpeas onto a baking tray. Drizzle with oil, season with salt and pepper. Toss to coat evenly.

Roast on the middle shelf of your oven until crispy, 16-18 mins. Gently shake to turn halfway through.

Boil the Bulgur Wheat
2

Pour the boiled water (2p: 240ml / 4p: 480ml) into a medium saucepan on high heat, then stir in the vegetable stock paste and bulgur wheat.

Bring back to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve.

Prepare the Veg
3

While everything cooks, cut the tomatoes into 2cm chunks.

Trim the cucumber, halve lengthways, then thinly slice widthways. Juice the lemon.

In a small bowl, mix the coconut milk yoghurt with half the lemon juice. 

Roast the Falafel
4

Place the falafels onto a baking tray.

When the chickpeas have 5-8 mins remaining, roast the falafel on the top shelf, 5-8 mins.

Make the Bulgur Salad
5

Once the bulgur wheat has cooked, stir through the harissa paste.

Add the tomatoes, cucumber, roasted chickpeas, baby leaves and remaining lemon juice to the bulgur wheat, stirring to mix through.

Season with salt and pepper.

Serve
6

Share the bulgur salad between your bowls and top with the falafels.

To finish, drizzle over the lemon coconut yoghurt and garnish with the lemon wedges.

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